Recipe Summary
Tender Mexican stew - birria recipe made using a pressure cooker (or stovetop), smoky and flavorful tacos! Perfect for a dinner party, over the weekend, the big game, and definitely ideal for sharing!
This birria tacos recipe takes one of Mexico’s great comfort foods and turns it into the kind of taco night people remember — tender, chile-braised beef tucked into corn tortillas that crisp up right in a rich, red consommé.
There are two parts to great birria tacos: a deeply spiced beef stew — the birria itself — and the consommé you dip everything into. A pressure cooker shaves hours off the braise, so you can pull off restaurant-style tacos at home without standing over a pot all afternoon.
❤️ Why You’ll Love These Birria Tacos
- Restaurant-quality, at home. Crispy, beefy, cheesy tacos with a side of consommé for dipping — the same thing you would order from a birria truck, made in your own kitchen.
- That consommé dip. Dunking each taco into the warm, chile-rich broth is the whole ritual, and it tastes every bit as good as it looks.
- The pressure cooker does the work. You get tender, shreddable beef in about 90 minutes instead of a long afternoon babysitting the stove.
- Made for a crowd. This is a taco-night, game-day, feed-the-whole-table recipe — and most of it can be made ahead.
What Is Birria?
New to it? Birria is a rich, chile-spiced Mexican stew that comes from the state of Jalisco. It was traditionally made with goat, but a beef version — birria de res — is just as common today, and it is what we use in this recipe. The meat marinates in a deep red chile adobo, then cooks low and slow until it is fall-apart tender and swimming in a flavorful broth called consommé.
Birria tacos — you will also see them called quesabirria or quesatacos — are the taco form of that stew. The tortilla gets dipped in the consommé, filled with the shredded beef, and crisped on a hot pan. That long, slow cook does the heavy lifting: it gives the chile adobo time to work into the beef and breaks the meat down so it shreds with two forks.
The Chiles You’ll Need
Birria lives and dies by its dried chiles, and this recipe uses three. Guajillo chiles are the backbone — bright, slightly fruity, and mild. Morita chiles add a smoky depth. Pasilla chiles round things out with a dark, almost raisiny richness. Together they give the adobo its signature color and flavor.
Cannot track down all three? Guajillo is the one to hold onto. Swap Morita for chipotle in adobo (or ancho), and pasilla for ancho — the dish will still be excellent. Look for dried chiles at Latin markets, in the Hispanic aisle of most grocery stores, or online.
What Else Goes Into Birria Tacos
A few notes on the rest of the cast before you start — the full ingredient list and amounts are in the recipe card below:
- Chuck beef — a well-marbled cut with plenty of connective tissue, which is exactly what breaks down over a long cook into tender, shreddable meat.
- Avocado leaf — a traditional touch with a subtle anise note. It is worth seeking out, but skip it if you cannot find it; the recipe still works beautifully.
- White wine vinegar — a little acidity in the marinade helps tenderize the beef and brightens the adobo.
- Tomatoes, onion, and garlic — charred until blistered, then blended into the consommé for a deep, smoky base.
- Oaxaca cheese — optional, but melt some in for quesabirria-style tacos (more on that below). String cheese works in a pinch.
- Corn tortillas — traditional, and sturdy enough for dipping. Flour works too — try our homemade flour tortillas if you want to make them from scratch.
Pressure Cooker vs. Stovetop
This birria tacos recipe is built for a pressure cooker or Instant Pot — that is how you get fall-apart beef in about 90 minutes instead of three-plus hours. No pressure cooker? No problem. Braise the marinated beef in a covered Dutch oven over low heat for around 3 hours, until it pulls apart easily. Whichever route you take, the overnight marinade matters most, so plan ahead and do not skip it.
How to Make Birria Tacos
Here is the shape of the recipe so you know what you are getting into. The full step-by-step measurements and instructions are in the recipe card below.
- Make the adobo and marinate. Toast and soak the dried chiles, toast the whole spices, then blend everything into a marinade and coat the beef. Let it rest at least 8 hours, or overnight.
- Cook the beef and build the consommé. Pressure cook (or braise) the beef until tender, then char the tomatoes, onion, and garlic and simmer them into the reserved broth.
- Dip, fill, and crisp. Dip each tortilla in the hot consommé, fill it with shredded beef, and crisp it on a hot pan. Serve with a small bowl of consommé alongside for dipping.
Quesabirria Tacos: The Crispy, Cheesy Version
Once you have the birria, quesabirria is a small and very worthwhile detour. Quesabirria tacos (sometimes called quesatacos) are simply birria tacos with melted cheese folded inside — think of them as the lovechild of a birria taco and a quesadilla.
To make them, melt a little shredded Oaxaca cheese on a hot pan, lay a consommé-dipped tortilla right on top, then add your shredded beef. Fold it over and cook until both sides are crisp and the cheese is gooey. Same beef, extra crunch, extra melt.
Tips for the Best Birria Tacos
- Marinate overnight. A few hours will do in a pinch, but a full overnight rest gives the chile adobo time to really sink into the beef.
- Char the consommé vegetables hard. Do not be shy with the tomatoes, onion, and garlic — that deep char is where the consommé gets its smoky depth.
- Skim the fat, then use it. Spoon the red, flavorful fat off the top of the broth and use it to crisp your tortillas. It is the secret to that restaurant color and crunch.
- Toast the spices, do not scorch them. Whole spices burn fast. Keep them moving and pull them off the heat the moment they turn fragrant.
What to Serve With Birria Tacos
Birria tacos are rich, so you want bright, fresh things alongside. A crunchy radish pico de gallo is perfect spooned over the top, and a few quick pickled red onions cut right through the richness. If your table likes heat, set out a bottle of fermented jalapeño hot sauce for dunking. Round it all out with chopped cilantro, lime wedges, and plenty of napkins.
Storage & Reheating
- Fridge: Store the beef and consommé together in an airtight container for up to 4 days.
- Freezer: The braised beef and consommé freeze beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the beef gently in the consommé so it stays juicy. Always assemble and crisp the tortillas fresh — they do not reheat well once fried.
- Make ahead: For a crowd, braise and shred the beef a day in advance. When guests arrive, all that is left to do is dip and crisp.
Birria Tacos FAQ
What is the difference between birria tacos and quesabirria?
Birria tacos are corn tortillas dipped in consommé and filled with the braised beef. Quesabirria adds melted Oaxaca cheese and is griddled until crisp — it is the same beef, just cheesier and crunchier.
What is the best beef for birria?
Chuck roast is the go-to. It is well marbled with connective tissue that breaks down over a long, slow cook into tender, shreddable beef. Short rib or oxtail can be added for extra richness.
Can I make birria tacos without a pressure cooker?
Yes. Braise the marinated beef on the stovetop in a covered Dutch oven over low heat for about 3 hours, until it pulls apart easily. The flavor is just as good — it simply takes a little longer.
What is consommé?
Consommé is the rich, chile-and-tomato braising broth. You dip the tortillas in it before frying and serve a small bowl alongside for dipping — it is the signature of the dish.
What can I use if I cannot find Morita or pasilla chiles?
Swap Morita for chipotle in adobo or ancho, and pasilla for ancho. Guajillo is the backbone of the adobo, so try to keep that one.
Can I make birria tacos ahead for a crowd?
Absolutely. Braise and shred the beef up to a day ahead and refrigerate it in the consommé. Reheat when you are ready, then fry the tacos to order so they stay crisp.
Birria Tacos Recipe
Ingredients
Method
- Cut off the stems from the chilis and remove the seeds and veins.
- On the stovetop, heat a cast iron or heavy-bottomed skillet over medium-high heat.
- Roast the chilis for about 1 -2 minutes on each side until toasted, but not burned.
- Place the chiles in a large bowl and cover with hot water, place a plastic wrap or lid on the bowl and allow to soak for about 20 – 30 minutes.
- Place the soaked chilis in a blender along with about 1/2 cup of water, then blend until pureed.
- In cast iron pan or skillet, add the bay, cinnamon, cloves, allspice berries, cumin seeds, avocado leaf, and dried oregano and gently toast over medium heat for 3 – 5 minutes. Do not allow to burn. Remove from heat.
- In a large bowl, combine the chili puree, toasted spices, and herbs, plus the white wine vinegar, mix well. Place the cuts of meat in a large dish, pour over the adobo marinade chili mixture and gently toss to coat. Cover with plastic wrap, and place in the refrigerator, marinating for at least 8 hours or overnight.
- Once marinated, place meat and marinade, in a pressure cooker or Instant Pot along with 3 cups of water and the salt. Set pressure cooker on low and the cooking time for 1 1/2 hours. (If using the stovetop method: Place the meat, marinade along with the 3 cups of water and salt in a large Dutch oven or stockpot. Bring the pot to a gentle boil, reduce to low – medium-low, cover, and cooked for about 3 hours or until the meat easily pulls apart.
- Once the meat is ready, carefully remove it from the broth, and place it in a bowl. Reserving the broth. Shred the beef using a couple of forks, or chop well.
- To make the consomme, heat a cast-iron pan or skillet over medium-high heat. Add the whole tomatoes, quartered onion, and garlic clove. Toast until charred on all sides.
- Place into the blender and blend into a puree. Using a sieve, strain the puree. Place in a large pot along with the reserved meat broth. Stirring occasionally, cook the consomme for 15 – 20 minutes. Give it a taste and season if needed.
- To make your filled tacos, use tongs to dip each tortilla shell into the hot consomme. Fill with about 3 tablespoons of shredded beef. Place in a dish and repeat until each tortilla is filled. Top with a drizzle of the consomme and your favorite salsa or pico de gallo.
- Serve along with a bowl of the consomme for each person.
- Garnish with fresh cilantro and lime wedges.
- To make the quesabirria, start with dipping the tortilla in the consomme.
- In a skillet, spray with a light coating of cooking spray. Melt a small amount of shredded Oaxaca cheese, then place the consomme-coated tortilla on top of the melting cheese.
- Flip the tortilla so that the cheese is now on top (don’t worry if it’s messy), add the shredded beef and fold over in half, allow to cook for a couple of minutes, then carefully flip and cook each side until crispy.
- Garnish as above.
Nutrition
Notes
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Oh man this looks so tasty!! i need to make this.
It’s our favorite! Hope you get to try it soon 🙂